I always parboiled the pieces with garlic, onion, celery and carrot. That's the way the old timers taught me. With a lil salt and pepper, till almost tender. Set stock aside. Allow rabbit to cool, then dip in egg wash, seasoned flour, then fry rabbit pieces as shown, just as you would chicken. Then drain most of the oil, leaving a little bit behind with the cracklin's. Add flour to make a rue. Strain stock from veggies and use as a side with taters or rice. Use the stock to make gravy. Add a pan of hot biscuits and you got dinner!
Dinh, would that be White gravy or Brown gravy?
Here is something with Brown Gravy: Another Recipe from MikeI come from a family that doesn't know much about fixing White (Cream) Gravy. In fact, I don't remember either of my grandmothers or my mother ever preparing Cream Gravy with any kind of wild game. Red [Tomato] Gravy - yes!
Dinh, it looks like something I would enjoy. What all is in it?
Oh, yeah - that'll work! Yummmmmy!